has anyone been lately? I was so disappointed about this, because I had one of the most exciting meals of my life at Gilt before the chef change.
With Urena gone (thankfully WD-50 is still here), what are some of your recommendations for more adventurous food?
Gilt now, though still of decent quality, is NOTHING like it was before the chef (Paul Liebrandt) left. The replacement chef Chris Lee (formerly of Striped Bass in Philly) is good, but not exactly groundbreaking. If you're in search of innovative food, don't bother going there anymore. The good news is that there's a very strong rumor that Paul will return to NYC quite soon in the old Montrachet space in Tribeca, in partnership with Drew Nieporent's group (who own Nobu, Tribeca Grill, Mai House, Centrico, etc.). Expect good things if that venture does come about.
In the meantime, there's a surprising lack of truly innovative food in NYC, aside from Wylie's great work at WD-50. And while Alex Urena will still be in his old space, you can expect the new venture (a Basque cafe) to be much less adventurous than the old.
Some places with good food that has at least a little innovation (though certainly nothing on the old Gilt's level) would be P*ong and Public. But they're certainly not in the "molecular gastronomy" realm. Time to plan that trip to Chicago...